This recipe is based on using one of those huge avocados with smooth skin. I’m sure this will work with 2 of the small wrinkly California avocados, but they are richer in flavor and may not need as much garlic, salt, and pepper. The dip only keeps in the refrigerator for 2 days (it turns brown), so if you run out of tortilla chips, use it quickly as a sandwich spread or taco topping.
1 large avocado
1 small onion, finely diced
1 tomato, diced
1/2 cup fresh cilantro leaves, chopped
1 or 2 cloves garlic, minced
juice of 1 lime
salt & pepper to taste
1 jalapeno, finely diced or a few drops of Tabasco (optional)
Mince garlic and chop the onion, tomato, cilantro, and jalapeno.
Peel avocado and immediately squeeze lime juice over the avocado pieces. (This prevents browning.)
Mash avocado pieces with fork and combine with the rest of the ingredients.

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